Monday, May 18

What is Tat Soi?

I first tasted tat soi about three years ago at the Santa Monica farmers' market. I was intrigued by its name and uniquely attractive appearance -- little bouquets of lush, dark green, spoon shaped leaves. When I asked the farmer what it tasted like, he pinched off a leaf, handed it to me, and said, "It's pretty strong. But here, try it for yourself." I took a small bite of the firm yet soft leaves and was struck by its sharp, spicy flavor that tickled my nose and tingled my palate. I said, "I'll take two bunches." I have been an ardent fan ever since.

Tat soi is a well loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It's a member of the brassica family which includes broccoli, Brussels sprouts, collards, and kale.

What does tat soi taste like? Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It's low in calories yet high in minerals, vitamins, and health-promoting antioxidants.

How do you cook with tat soi? Tat soi is most often eaten raw in salads. It's delicious in soups, or cooked (sauteed, boiled, or steamed) and served as an accompaniment to seafood, chicken, or tofu.

Where can you buy tat soi? Though tat soi is widely available at many California farmers' markets, you don't have to live in the Golden State to enjoy it. It's available at Asian markets; with its rising popularity over the last few years, many organic and specialty markets have begun carrying it as well.

This simple recipe features sauteed tat soi that is bathed in a tangy, spicy ginger sauce and paired with tofu, though grilled white fish or sauteed shrimp work well too. It's delicious served atop jasmine rice.

I feel so embarrassed when something is apparently Asian and I can't quite identify it! I'll have to be on the look-out for this one. Though the recipe you described sounds like it would be great for a wide variety of greens :)

What a great use for tat soi. I can't wait to go to my local farmer's market to get my hands on some. And it seems to have paired so nicely with these tofu steaks! Thanks for teaching me about tat soi!

You had me at mustard greens and bok choy. Tonight when I go to the market I will be looking for this veggie so I can experiment with it in an upcoming dinner. Thank you for offering options other than tofu - I'm still working on that ingredient with my family :-)

There are just so many good green leafy vegetables out there. Thanks for sharing your knowledge on this one. And might I add what a delicious recipe too! I hope you wouldn't mind having Foodista readers directed to your blog. Just add your choice of widget and you're all set!

Just tried it from a farmers market.The stem is like various choys..almost no taste and soft but the leaves vary in strenght from a light peppery taste to knowing it's there.I'm soaking it with mustard greens in sea salt brine for tomorrow night. Wonder how it's going to come out.Russ

Does anyone know if tat soi can be blanched & frozen? I work with a small group that gets surplus farm products. We got a huge batch of tatsoi & have distributed most of it to our food challenged families. We have more left than can be used before it goes bad. We're thinking it can be frozen for use in oriental soups.

Wow. We got some tatsoi in our veggie basket and I came upon this recipe tonight and just happened to have all the ingredients. Super impressed - it was absolutely delicious! Will be looking for more tatsoi so I can make this again.

You can buy seeds for Tat Soi & many other wonderful organic foods at Puritan's Pride (vitamins.com). I have not tried it yet, but am looking forward to it. I am not affiliated with PP, but have most satisfactorily shopped there for many years.